Fennel, Radish and Prosciutto Bread Salad

Recipe By: Grace Parisi
Fennel and radish are both spicy and a little crunchy.

Total Time: 0:30

Level:
Moderate

Serves:
6

Ingredients

4 pocketless whole wheat pita breads

¼ c. plus 2 tablespoons extra-virgin olive oil

2 tbsp. light mayonnaise

1½ tsp. Dijon mustard

1 clove garlic

2 tbsp. white wine vinegar

2 fennel bulbs

8 radishes

6 oz. prosciutto

1 oz. sliced Manchego or Pecorino Toscano cheese (1/2 cup)

Directions

Preheat the oven to 400 degrees F. In a large bowl, toss the pita bread with 2 tablespoons of the oil. Spread the bread on a large rimmed baking sheet and toast in the center of the oven for 10 minutes, shaking the pan occasionally, until golden and crisp. Let cool.

In the same bowl, whisk the mayonnaise with the mustard, garlic and vinegar. Slowly whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper and stir in the fennel fronds. Add the toasted pita bread, fennel, radishes, prosciutto and cheese and season with salt and pepper. Toss the salad and serve.